This refreshing salad presents an interesting and unusual blend of
flavors. If it will be eaten immediately, you can skip salting the
cucumbers and make a crisper salad. For buffet service, do the salting,
or it will get watery. This recipe makes 1-1/2 pounds.

When ready to serve, shake up the Dressing, tumble with
the Salad, and serve lightly chilled.

NOTES:

Cucumbers: Use narrow unwaxed
cucumbers that need not be peeled or seeded (Persian, European,
Japanese etc.).

Olives: Weight is before pitting. These
should be brine cured Mediterranean olives, not Spanish lye cured
cocktail olives. I use Greek Mammoth olives so I have to deal with the
least number of individual olives. For details see our
Olive Page.

Pitting Olives: Olive pitters are about
the most worthless kitchen tools ever invented. Just place an olive on
your cutting board and whack it firmly with the side of a heavy prep
knife. It will break away from the pit which can be easily removed.